Spinach and ricotta savory cake: the result will leave you speechless!

published on 10 January, 2020 at 16:26

Perfect as a second dish or as an appetizer this tart with its creamy spinach filling is cooked over a layer of a homemade delicious dough!

INGREDIENTS

500g (1 pound) flour;

1 tbsp fresh yeast;

½ tsp sugar;

1 egg;

2 tbsp vegetable oil;

200 ml (7 oz) warm milk;

1 tbsp salt;

300g (10 oz) frozen spinach, thawed, squeezed;

1 cup ricotta;

½ cup shredded cheese;

1 egg;

A pinch of nutmeg;

Salt and pepper.

METHOD

Whisk sugar and yeast into warm milk. Set aside to activate.
Add one egg and vegetable oil, whisk again. Pour liquids into flour seasoned with salt and knead until smooth dough forms. Cover and set aside for 1 hour.
To make the filling combine ricotta with spinach, shredded cheese, egg, salt, pepper and nutmeg.
Cut the dough into 12-13 pieces. Roll each one out, place around one full tablespoon of the filling in the center and pinch the edges together.
Fill the pan with small spinach pies forming a rose. Brush with egg wash and bake at 180C/350F for 40 minutes.

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